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                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 6 baby artichoke
                                                                  • Yes No 3/4 lb jerusalem artichoke
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 18 2 oz sardine
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 cup green olive
                                                                  • Yes No 3 cup loosely packed flat leaf parsley
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 4 4 oz cup baby arugula
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Preheat the oven to 400°. Fill a large bowl with water and squeeze the lemon into it. Snap off the green outer leaves of the artichokes until you reach the yellow leaves. Cut off the top third of each artichoke. Using a mandoline or a food processor fitted with the slicing blade, thinly shave the artichokes. Add them to the lemon water. Shave the sunchokes into the lemon water.
                                                                  • In a very large ovenproof skillet, heat the canola oil until nearly smoking. Season the sardines lightly with salt and pepper and add them to the skillet. Cook for 3 minutes, then flip the sardines and add the garlic, olives, parsley, oregano, capers, chiles and lemon zest. Transfer the skillet to the oven and roast the sardines for about 5 minutes, or until cooked through.
                                                                  • Drain the artichokes and sunchokes and pat dry. Return them to the bowl and add the arugula, olive oil and lemon juice. Season lightly with salt and pepper. Transfer the sardines and salad to plates and serve.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

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